The grapes are hand-picked in late April and early May when they have achieved their optimum ripeness. They are transported to the winery in plastic 15 kg bins, then hand-sorted, partially crushed, and deposited in small, 9000-kg stainless steel tanks. The grapes were fermented in separate batches and underwent a pre-fermentation maceration at 10ºC for 7–10 days to improve the extraction of flavours and aromas. Alcoholic fermentation was carried out at 28º–30º C with four pumpovers daily, followed by a 10-day post-fermentation maceration. The wine was then racked into first- and second-use French oak barrels and then aged, to lend complex and elegant notes and round out the tannins. Finally, the barrels that are to be used for the final blend are selected. The wine decanted naturally during barrel aging and lightly filtered before bottling.

Junta means “together” in Spanish. The Junta Winery was brought together by a group of like-minded friends who didn’t own vineyards, but who had all the skills necessary and who wanted to make good wines. So, they built a winery and sourced the best grapes from the various regions. The winery is located in the Curicó Valley towards the coast, at latitude 35º S. This valley extends from the base of the Andes Mountains to the Pacific coast. The valley is alluvial in origin with loam-textured soils that change to deeper clay-loam nearer the coast. Semi-arid Mediterranean climate with an extended dry season and more than 700 mm of precipitation per year. An excellent daytime-nighttime temperature oscillation of more than 18ºC makes this a privileged winegrowing valley.